Mozzarella Casserole with Mushrooms and Chipotle Chile

• 1 12 tablespoons olive oil
• 1 medium red onion, sliced
• 6 -8 ounces full-flavored mushrooms, stemmed and sliced
• 2 -3 canned chipotle chiles in adobo, seeded and thinly sliced
• salt
• 12 corn tortillas, the fresher the better
• 8 ounces mozzarella cheese, shredded
• 12 teaspoon chopped fresh thyme
• black pepper

1. Heat the oven to 350 degrees F.
2. In a large skillet (preferably nonstick), heat the oil over medium-high.
3. Add the sliced onion and cook, stirring frequently, until softening and beginning to brown, about 5 minutes.
4. Add the mushrooms and stir nearly constantly until they have softened and any juice they release has evaporated, about 5 minutes longer.
5. Stir in the sliced chiles, then taste and season with salt, usually about 1/4 teaspoon.
6. Transfer the mixture to a 9- or 10-inch shallow baking dish, like a pie plate.
7. Very lightly dampen a clean kitchen towel.
8. Check the tortillas to make sure none are stuck together.
9. Wrap them in the towel, then in foil, sealing the edges tightly.
10. Place in the oven and set the timer for 7 minutes.
11. When the timer goes off, stir the shredded cheese into the warm mushroom mixture.
12. Set in the oven alongside the tortillas and bake until the cheese is just melted, about 5 minutes longer.
13. Sprinkle with the thyme and black pepper and serve without a moment's hesitation, accompanied by warm tortillas.

olive oil, red onion, mushrooms, chiles, salt, corn tortillas, mozzarella cheese, thyme, black pepper

Taken from www.food.com/recipe/mozzarella-casserole-with-mushrooms-and-chipotle-chile-65512 (may not work)